4 tablespoons olive oil
1 medium head iceberg lettuce
1/2 medium onion, cut into 1/4 inch slices
1/4 cup chopped green bell pepper
1/4 cup chopped green bell pepper
1/4 teaspoon salt
1 cup sliced fresh mushrooms, cut into 1/2 inch strips
1 pound fresh spinach, chopped
2 (15 ounce) cans tomato paste
1 (15 ounce) can kidney beans
Heat olive oil in a large skillet over medium heat. Fry lettuce and onion in oil until light brown. Remove from heat; drain and reserve.
Heat olive oil in a large skillet or wok over medium heat. Pierce neck and shoulders with fork; quickly brown with olive oil. Remove bell pepper halves with knife.
Add mushrooms and spinach loops on lettuce and onion slices. Stir together salt, mushrooms, bell pepper and salt. Spread over vegetables. Place in heated skillet.
Reduce heat to medium; cook, stirring occasionally, until vegetables are tender. Stir spinach mixture into vegetables; heat through. Let cool.
Shape avocado into 1/2 ounce balls; roll in chopped lettuce and tomato paste. Pour filling over vegetables. Serve immediately.